Directions:
1. Start by finely chopping celery, carrot and onion; brown in a pan with some extra virgin oil and garlic.
2. When golden add the minced meat and brown.
3. Add salt, pepper, bay leaf, thyme and the wine; simmer and reduce.
4. Now add the beef broth and the Pomi Strained Tomatoes; simmer on a low flame for 2 and a half hours.
5. Bring some water to the boil, add salt and then the tagliatelle.
6. Once cooked, add the tagliatelle to the ragù and sauté on a high flame; place on a dish and garnish with a sprinkling of Parmigiano Reggiano.